Warm Salad of Broad beans with Poached Egg

21 Mar

Not being a fan of simple salads myself, I can vouch for this tasty Mallmann salad! Ideal as a starter or a light main dish, this argentine recipe incorporates bacon and egg to give it a more meaty flavour and substance (that should even please a hungry man!).

 warm salad recipe, starter recipes

Ingredients (for 4 people):

2 cups broad beans

180g bacon cut into small cubes

1 tsp. red wine vinegar

4 eggs

4 slices of farmhouse/ country bread (refer to country bread recipe)

1 ½ tbsp. olive oil

225g cherry tomatoes

2 tbsp. unsalted butter

2 cups fresh peas

¼ cup small fresh mint leaves

¼ cup small basil leaves

Salt and pepper

 

Method:

  1. Blanche the broad beans in hot water for 2-4 minutes and then set aside.
  2. Fry the bacon in a pan for a few minutes then drain on kitchen paper and set aside (do not drain the fat from the bacon).
  3. In the meantime, boil some water in a pan and add the vinegar. Crack an egg onto a plate and then slide into the boiling water and cook for 3 minutes, until the white of the egg is firm but the yolk remains soft. Use a ladle to remove the egg and drain this on kitchen paper. Repeat process with remaining eggs and keep the water simmering.
  4. Return the frying pan with the left over bacon fat to the heat and fry the slices of bread, turning over to toast both sides. Once all 4 slices are toasted, place these on serving plates.
  5. Wipe the frying pan and then add half the olive oil and cook the broad beans on one side, over a moderate heat, for 1-2 minutes. Then transfer to a bowl.
  6. Add the remaining oil to the pan and cook the cherry tomatoes until soft and then transfer these to the bowl with the broad beans.
  7. Add butter to the pan and cook the peas for 2 minutes, then transfer these to the bowl too.
  8. Add the mint and basil leaves to the bowl, mix well and season.
  9. Serve the beans mixture on to the four slices of bread, divide up the bacon evenly and then add the egg on top (you can warm up the egg by placing it in the warm water with the vinegar once more for a few seconds – until warm).

 

Corinne’s serving suggestions and tips:

I would recommend removing the slice of bread if you’re serving this up as a starter. We chose to replace the bread with some Argentine crackers for a lighter dinner but I’m sure the bread is probably much tastier!

This argentine recipe has been taken from Mallmann’s Siete Fuegos book: Ensalada de habas de primavera con huevo escalfado.

 

 

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